Monterey Chicken Spaghetti
A hearty dish combining tender chicken, creamy sauce, and gooey cheese with spaghetti, perfect for a family dinner or entertaining guests.
Ingredients
Pasta and Main Ingredients
- 8 ounces spaghetti
- 1 pound chicken breast, cubed Make sure to cook until it reaches an internal temperature of 165°F.
- 2 cups Monterey Jack cheese, shredded Can substitute with cheddar or pepper jack.
Sauce Ingredients
- 1 cup heavy cream For a thicker sauce, mix in cornstarch with water.
- 1 cup diced tomatoes Can use canned or fresh.
- 1 teaspoon garlic powder
- Salt and pepper to taste
Cooking Essentials
- 2 tablespoons olive oil For cooking the chicken.
- Chopped parsley for garnish
Instructions
Preparation
- Cook the spaghetti according to package instructions. Once done, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and cook until browned, about 5-7 minutes.
Making the Sauce
- Reduce the heat slightly and stir in the heavy cream, diced tomatoes, garlic powder, salt, and pepper. Let simmer for 2-3 minutes until the sauce starts to thicken.
Combining
- Add the cooked spaghetti and half of the Monterey Jack cheese to the skillet, tossing to combine.
- Transfer the mixture into a baking dish and sprinkle the remaining cheese on top.
Finishing Up
- Broil in the oven for 2-3 minutes, until the cheese is bubbly and slightly golden.
- Garnish with chopped parsley and serve warm.
Notes
For a delightful meal, pair Monterey Chicken Spaghetti with a fresh green salad or garlic bread. It can be kept in the fridge for 3-4 days or frozen for up to 3 months.